If you love walnuts, you’ll likely enjoy this sweet treat!

Black Walnut Cake

¾ cup butter or margarine
1 ½ cups sugar
3 eggs
1 teaspoon vanilla
3 cups flour
3 teaspoons baking powder
1 12-ounce can evaporated milk
3 cups ground walnuts

Preheat oven to 350°.

Cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Sift together flour and baking powder. Add sifted flour mixture to creamed mixture, alternating with evaporated milk.Add nuts, reserving ¼ cup. (Reserved nuts should be sprinkled on top after cake is frosted.)Pour batter into three greased and floured 9-inch layer cake pans or one large tube pan or molded bundt pan. Bake the layer pans 30 to 35 minutes, the large tube pan 40 to 45 minutes. When cool, frost with your favorite vanilla or butter-cream frosting. Sprinkle nuts on top.

Linda Selzer, Homestead


This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.